The recipe writer's handbook / by Barbara Gibbs Ostmann and Jane L. Baker.

Includes bibliographical references (pages 243-250) and index.

Foreword to the Revised and Expanded Edition -- Foreword to the First Edition -- Preface -- Acknowledgments -- How to Use This Book -- Ch. 1. The Philosophy of Recipe Writing -- Never Assume Anything -- Know Your Audience -- Accuracy and Consistency -- Culinary Illiteracy -- Put It in Plain English -- Personalized Style Sheet -- Recipe Format Study -- Personal Style -- Ch. 2. Recipe Writing Style -- Standard Components -- Grammar and Punctuation -- A Final Check -- Ch. 3. The Style Sheet -- Style Sheet -- Microwave Style Sheet -- Sample Recipes -- Ch. 4. Recipe Testing -- Know Your Audience -- The Paper Trail -- General Tips on Recipe Testing -- Tips for Professional or Large-Quantity Recipe Testing -- General Recipe-Testing Guidelines -- Guidelines for Specific Ingredients -- Guidelines for Recipe Preparation -- Guidelines for Special Audiences -- Guidelines for Food Safety -- Sample Recipe Testing Worksheet -- Sample Recipe Tracking Sheet -- Ch. 5. Cooking Terminology -- Ch. 6. Preferred Spelling of Commonly Used Food Words -- Ch. 7. Generic Terms for Brand Names and Trademarks -- Ch. 8. Metrics -- The Basics -- How to Adapt U.S. Recipes to Metric -- Grammatical Points -- Sample Dual-Measurement Recipe -- For More Information on Metrics -- Metric Conversion Charts -- Imperial Measures -- Ch. 9. Nutrition Analysis of Recipes -- Tips on Selecting Nutrition Analysis Programs -- Tips on Using Nutrition Analysis Programs -- Ch. 10. Copyright, Plagiarism, and the Ethics of Recipe Writing -- Ch. 11. Recipes for Radio, Television, and the Internet -- Recipes for Radio -- Recipes for Television -- Recipes for the Internet -- Ch. 12. Purchasing Information -- Ch. 13. Standard Pan Sizes -- Commonly Used Pans -- Miscellaneous Equipment -- Ch. 14. Resources -- Book List -- Food Web Sites -- Food Promotion Organizations -- Other Food-Related Organizations -- U.S. Government Agencies -- International Governmental or Promotional Food Agencies -- Professional Associations -- Food Seminars and Courses -- Sources -- Index.

"Praise for The Recipe Writer's Handbook; ; Revised and Expanded; ; "Barbara Ostmann and Jane Baker are experienced food editors who know their stuff. To achieve success, a recipe must be written with impeccable accuracy and unambiguous clarity. The Recipe Writer's Handbook achieves both objectives in full measure."-Irena Chalmers, author and professional food writing lecturer at The Culinary Institute of America; ; "The First Edition of The Recipe Writer's Handbook was a terrific resource, and this revised edition is downright indispensable. It is full of answers to questions about recipe style and substance. Ostmann and Baker have cooked up a delicious addition to any serious food writer's desk."-Mitchell Davis, Director of Publications, The James Beard Foundation; ; "Writing recipes is a tricky business, and anyone who wants to do so successfully should have this book. The tables, glossaries, and charts alone are worth the price, not to; ; mention the authors' generous helpings of good, sound advice."-John Willoughby, coauthor, Thrill of the Grill and How to Cook Meat; ; "The Recipe Writer's Handbook is indispensable in the range and depth of information it offers both the novice and seasoned culinary writer. It contains everything you need to know-all beautifully organized and presented in a handy, easy-to-use format. Ostmann and Baker are masters of their trade!"-Paula Lambert, President of the International Association of Culinary Professionals, founder of the Mozzarella Company, and author of The Cheese Lover's Cookbook and Guide ; ; First Edition Nominated for Best Food Book, 1999 World Media Food Awards;"--Publisher description.

Machine converted from AACR2 source record.